Description
Delicious and nutritious Pumpkin Protein Waffles made with wholesome ingredients including canned pumpkin puree, vanilla protein powder, and warm spices. These waffles are perfect for a healthy breakfast or snack, offering a boost of protein and fiber with a cozy fall flavor. Easy to prepare and customizable for dairy-free options, they cook quickly in a waffle iron to a golden crisp.
Ingredients
Scale
Wet Ingredients
- ¾ cup canned pumpkin puree
- 2 large eggs
- ½ teaspoon vanilla extract
- 2–4 tablespoons milk (dairy or non-dairy, as needed for consistency)
- Optional: 1 tablespoon maple syrup or honey for sweetness
Dry Ingredients
- 1 scoop vanilla protein powder (about 30g)
- ½ cup rolled oats or oat flour
- ½ teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat Waffle Iron: Preheat your waffle iron according to the manufacturer’s instructions to ensure it is ready for cooking the batter.
- Prepare Batter: In a blender or food processor, combine the pumpkin puree, eggs, protein powder, oats, baking powder, pumpkin pie spice, cinnamon, salt, vanilla extract, and milk. Blend until smooth. The batter should be thick but pourable; add more milk if needed to reach the right consistency.
- Cook Waffles: Lightly grease the waffle iron to prevent sticking. Pour the batter evenly into the waffle iron and cook for 3–5 minutes or until the waffles are golden brown and cooked through.
- Serve: Carefully remove the waffles from the iron. Repeat cooking with any remaining batter. Serve the waffles warm with toppings such as Greek yogurt, nut butter, maple syrup, or fresh fruit.
Notes
- For crispier waffles, toast them briefly after cooking.
- These waffles freeze well—simply reheat in a toaster or oven.
- Use plant-based protein powder and almond milk for a dairy-free version.
